Oven-Roasted Fall Vegetables

TWO THIRDS CUP
8Ingredients
70Minutes
210Calories

Ingredients

US|METRIC
  • 1/2 butternut squash (peeled, seeded, cut into 1½ inch cubes)
  • 4 red new potatoes (scrubbed and quartered)
  • 2 red onions (medium, peeled and quartered)
  • 3 carrots (peeled, halfed lengthwise of thick and cut into 1½ inch lengths)
  • 1 Orange (yellow, or red bell pepper)
  • 3 tablespoons olive oil
  • 2 teaspoons salt (course)
  • 2 teaspoons ground pepper
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    NutritionView More

    210Calories
    Sodium34% DV820mg
    Fat11% DV7g
    Protein8% DV4g
    Carbs12% DV35g
    Fiber24% DV6g
    Calories210Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium820mg34%
    Potassium880mg25%
    Protein4g8%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate35g12%
    Dietary Fiber6g24%
    Sugars5g10%
    Vitamin A180%
    Vitamin C70%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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